Tagliatelle with salmon and cabbage

Name: tagliatelle with salmon and cabbage
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el traditional olive oil; 400 g stew mix green cabbages with leek and carrot; 100 ml dry white wine; 200 g frozen garden peas; 300 g tagliatelle; 1 lemon cleaned up; 3 fresh sage leaf; 200 g dairy spread light chives; 213 g pink salmon in a tin

Pasta with peas, dairy spread and pink salmon.

Ingredients

Directions

Heat the oil in a frying pan and fry the green cabbage with leek and carrot for 1 min. On high heat. Pour in the wine and turn the heat down.
Leave to stew with the lid on the pan for 8 minutes. Change regularly. Add the peas for the last 3 minutes. Season with pepper and salt.
Meanwhile, cook the tagliatelle according to the instructions on the packaging. Grate the yellow skin of the lemon and press out half of the fruit.
Cut the sage leaves into thin strips. Mix the lemon zest, juice and sage with the dairy spread and season with pepper.
Drain the tagliatelle and collect a cup of the cooking liquid. Let the salmon drain.
Put the pasta with the cup of cooking liquid, the dairy spread mixture and 2/3 of the salmon back into the pan and spoon over.
Serve with the vegetables and garnish with the rest of the salmon.